Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, Alexandroupolis GR-68100, Greece.
Department of Wine, Vine, and Beverage Sciences, University of West Attica, Ag. Spiridonos Str, Egaleo, Athens GR-12210, Greece.
Food Chem. 2019 Jan 30;272:39-48. doi: 10.1016/j.foodchem.2018.08.015. Epub 2018 Aug 4.
The aim of the present study was to perform simultaneous alcoholic and malolactic wine fermentations using free or immobilized kefir culture at a wide temperature range (5-45 °C). Repeated batch fermentations were carried out for a period up to 29 months, suggesting a high operational stability of the systems, while malic acid conversion and ethanol productivity up to 70.9% and 36.9 g/(Ld) were noted. Volatile acidity was at levels typically found in wines (<1.0 g acetic acid/L) in most cases, although increased values were recorded in wines produced at 5 °C, but no vinegar taint was detected. Fusel alcohols were at levels usually found in wines, but were reduced at 5 °C. Application of PCA to minor volatiles showed that the fermentation temperature rather than the nature of kefir culture had a significant effect. Noticeably, all products were accepted by the panel during the preliminary sensory evaluation.
本研究的目的是在较宽的温度范围（5-45°C）下使用游离或固定化克菲尔培养物进行酒精和苹果酸-乳酸同时发酵。重复分批发酵进行了长达 29 个月的时间，表明系统具有很高的操作稳定性，同时达到了 70.9%的苹果酸转化率和 36.9 g/（Ld）的乙醇生产率。在大多数情况下，挥发性酸度处于葡萄酒中常见的水平（<1.0 g 乙酸/L），尽管在 5°C 下生产的葡萄酒中记录到了较高的值，但未检测到醋味。杂醇含量通常在葡萄酒中存在，但在 5°C 下有所降低。主成分分析（PCA）对挥发性较小的物质的应用表明，发酵温度而不是克菲尔培养物的性质对其有显著影响。值得注意的是，所有产品在初步感官评估中都被评审团接受。
